Butter Baked Carrots - cooking recipe

Ingredients

1 1/2 lb. carrots, cut into 3 inch julienne strips
1/4 c. chopped celery
2 Tbsp. chopped onion
6 Tbsp. butter or margarine, divided
3 Tbsp. all-purpose flour
1/2 tsp. salt
1/8 teaspoon pepper
1 1/2 c. milk
1/2 c. dry bread crumbs

Preparation

Place 1 inch of water in a saucepan; add carrots.
Cover and bring to a boil.
Reduce heat; cook for 8 to 10 minutes or until crisp-tender.
Meanwhile, in another saucepan, saute celery and onion in 3 tablespoons butter until tender.
Stir in flour, salt and pepper until blended.
Gradually whisk in milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain carrots; place in a greased 8 inch square baking dish.
Top with the white sauce.
Melt the remaining butter and toss with bread crumbs.
Sprinkle over the top.
Bake, uncovered, at 350 degrees for 25 to 30 minutes or until mixture is bubbly and topping is golden brown.
Makes 6 to 8 servings.